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Method

Heat oven to 220C/fan 200C/gas 7. Stir the custard and almonds together. Unroll the pastry, then cut out circles using a 7cm plain round cutter. Gather up the pastry trimmings, re-roll, then cut out more circles – you should get 16-18. Use to line a couple of bun tins.

Spoon a heaped tsp of the custard mix into each tart case, then top with a scant tsp of mincemeat. Scatter over some flaked almonds, then bake for about 10 mins until puffy and golden. Cool briefly in the tin, then dust with icing sugar and serve slightly warm.

These pies were not difficult to make, tasted delicious but boy oh boy were they messy in the oven. They puffed up too much and then the mincemeat spillage started - what a mess. I tried two lots fiddling with size and quantity of filling etc but they still made a mess! I would definitely use the concept again as they are much lighter than a traditional mince pie but I would definitely try a different pastry!

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